Abstract
Abstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.). In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0%) or with the addition of 5, 10, 15 and 20% of tuna meal, calculated based on the quantity of wheat flour. The tuna meal and different pizza pastries were analyzed for moisture content, crude protein, total lipids, ash, carbohydrates, caloric value and fatty acid profiles. Microbiological and sensory analyses were also carried out on the pizza pastries. The increasing addition of tuna meal resulted in gains in the crude protein (10.89 to 18.94%), total lipid (4.63 to 5.89%) and ash (2.54 to 3.54%) contents of the pizza pastries, not influencing the moisture content or caloric value. The inclusion of tuna meal linearly increased the quantity of n-3 series fatty acids in the pizza pastry, from 1.56 to 5.93 g/kg with the addition of 20% tuna meal. The ratio between the polyunsaturated and saturated fatty acids in the tuna meal and pizza pastries varied from 1.21 to 1.85. The microbiological analyses showed that the pizza pastries were produced under proper hygiene conditions. It was also observed that the addition of 5 to 20% of tuna meal to the pizza pastry did not significantly (p>0.05) alter the parameters of aroma, flavor, overall impression and purchase intention. It was therefore concluded that the addition of 5 to 20% tuna meal is effective in improving the nutritional value and fatty acid profile of pizza pastry.
Highlights
In Brazil, the beef and poultry industries have developed different products from industrial byproducts, but the Brazilian fish industries have not accompanied these innovations since they do not recognize this resource as a feedstock for other products (MALUF et al, 2010) despite being considered as having high nutritional quality
The tuna meal was produced in the Laboratory of Fishery Technology at the Iguatemi Experimental Farm of the State University of Maringá (UEM) in November 2012
The nutritional value, appearance and flavour has an important role in pizza crusts
Summary
In Brazil, the beef and poultry industries have developed different products from industrial byproducts, but the Brazilian fish industries have not accompanied these innovations since they do not recognize this resource as a feedstock for other products (MALUF et al, 2010) despite being considered as having high nutritional quality. Several nutritional and health benefits have been attributed to n-3 fatty acids, especially to eicosapentaenoic acid (EPA or 20:5n-3) and docosahexaenoic (DHA or 22:6n-3) These benefits include the prevention and treatment of cardiovascular diseases, reduction of hypertension, the prevention of a variety of psychiatric and neurological disorders in neurodegenerative conditions, and the prevention of many types of cancer (DYALL; MICHAEL-TITUS, 2008; VAN DEN ELSEN et al, 2012; MERENDINO et al, 2013). Fish products contain low levels of cholesterol (mainly low-density lipoprotein LDL), are rich in minerals, mainly calcium and phosphorus, and contain some vitamins, such as A, D and the B complex, (VILA NOVA et al, 2005). They are good protein sources, having high biological value and good digestibility. The high nutritional value of fishery and its by-products encourages the development of new products for human nutrition (FELTES et al, 2010), if they are recovered under appropriate conditions to be incorporated into food products
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